Sweet Potato-Poblano Soup
Author: Adapted from Dr. Weil's recipe
  • 1 large sweet potato, peeled and diced
  • 1 small onion, diced
  • ½ cup frozen corn kernels, thawed
  • 1 small carrot, diced
  • 1 small bulb fennel, diced
  • 4 cloves garlic, mashed
  • 1 poblano chile, seeded and diced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon coarse salt
  • ½ cup white wine
  • 1 can {14 oz} unsweetened light coconut milk
  • ¼ cup chopped fresh cilantro, for garnish
  • 2 to 3 scallions, thinly sliced, for garnish
  • 1 rotisserie chicken, skinned and chopped {optional}
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes. Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes. Remove soup from heat and whisk in coconut milk.
  2. Carefully transfer soup {in batches} to blender, and puree.
  3. Add chopped rotisserie chicken {if desired}.
  4. Garnish with cilantro and scallions before serving.
Recipe by Raisin & Fig at https://www.raisinandfig.com/sweet-potato-poblano-soup/